Homemade Philly Cheesesteak (Print)

Flavorful ribeye and melty provolone packed into crunchy toasted hoagies. Comfort food that’s on the table in 30 minutes.

# Ingredients:

→ Bread Ingredients

01 - 4 toasted hoagie buns, halved

→ Filling Ingredients

02 - 1 pound ribeye, cut thin

03 - 1 medium green bell pepper, thin strips

04 - 1 big onion, sliced thin

05 - 8 slices of Provolone cheese

06 - A couple of tablespoons of olive oil

07 - Season with a bit of salt and pepper

# Steps:

01 - Toss the steak into the freezer for a bit—it'll make slicing easier. Cut thin pieces, going opposite the meat's grain.

02 - Warm up one tablespoon of oil in a big pan over medium heat. Sauté the peppers and onions with salt and pepper. Stir until soft and a little golden, then scoop them out and set aside.

03 - Turn the heat up high. Pour the rest of the oil into the pan and toss in the steak slices. Sprinkle over some salt and pepper, cook super quick to brown, and break into portions.

04 - Grab the bottom halves of the buns. Pile on the steak, followed by the peppers and onions. Lay two cheese slices on top of each.

05 - Pop them under the broiler until the cheese goes gooey and starts bubbling. Place the top buns on, and enjoy right away!

# Notes:

01 - For a classic twist, swap in Cheez Whiz instead of the Provolone.

02 - Want more heat? Toss in some jalapeño slices when you cook the veggies.

03 - Use crusty rolls that can soak up the filling without falling apart.

Back